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Ingredientes
- 1 pkt Low-fat fudge brownie mix, 15.1 oz package
- 2 tsp Instant coffee granules
- 1/2 tsp Grnd cinnamon
- 4 ounce Carrot baby food Cooking spray
- 1/2 c. Sugar, divided
- 2 Tbsp. Sugar
- 4 tsp All-purpose flour
- 1 tsp Vanilla extract
- 8 ounce Neufchatel cheese, softened
- 8 ounce Fat-free cream cheese, softened
- 2 lrg Egg whites
- 3 Tbsp. Skim lowfat milk, divided
- 2 Tbsp. Unsweetened cocoa Chocolate syrup, optional Fresh raspberries, optional
Direcciones
- 1. Preheat oven to 425 oF.
- 2. Combine first 4 ingredients in a bowl. Firmly press mix into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray.
- Set aside.
- 3. Combine 1/2 c. sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer till well-blended. Add in egg whites and 2 Tbsp. lowfat milk; beat well. Combine 1/2 c. batter, 1 Tbsp. lowfat milk, 2 Tbsp. sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mix into prepared crust. Swirl together using the tip of a knife.
- Bake at 425 oF for 10 min. Reduce oven temperature to 250 oF; bake 45 min or possibly till almost set. Cold completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if you like.
- Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 165 | |
| Calories from Fat 95 | 58% |
| Total Fat 10.81g | 14% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 142mg | 6% |
| Potassium 95mg | 3% |
| Total Carbs 13.68g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.37g | 8% |
| Protein 3.73g | 6% |
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